Croquettes are a popular all over the world appetizer originating from France, the name of which comes from the verb "croquer" - "to bite". Croquettes are prepared mainly from minced meat with the addition of various vegetables, but you can also prepare vegetarian croquettes from mushrooms and various herbs. They can be served as an independent dish or as a side dish.
It is necessary
-
- For mushroom croquettes:
- fresh porcini mushrooms - 400 g;
- onions - 1 pc;
- garlic - 1 slice;
- bread crumbs - 1, 5 tbsp;
- parmesan cheese - to taste;
- egg - 1 pc;
- ground black pepper to taste.
- For mushroom croquettes with herbs:
- champignons - 400 g;
- eggs - 2 pcs;
- Parmesan cheese - 2 tbsp;
- garlic - 2 cloves;
- parsley - 1 small bunch;
- salt and pepper to taste.
- For croquettes with herbs:
- Philadelphia cheese - 185 g;
- rice - 1 tbsp;
- Parmesan cheese - 3 tbsp;
- garlic - 1 slice;
- parsley - 1/2 tablespoon;
- rosemary - 1/2 tsp;
- oregano - 1/2 tsp;
- egg - 1 pc;
- bread crumbs - 1 tbsp;
- salt and pepper to taste.
Instructions
Step 1
Mushroom croquettes
Finely chop the mushroom legs. Add finely chopped onions and garlic to the chopped mushrooms. Heat the olive oil in a large skillet and place the mushroom mixture on top. Cook, stirring constantly, until mushrooms are tender and most of the liquid has evaporated, about 10 minutes. Remove skillet from heat. In a deep bowl, combine the sautéed mushrooms, bread crumbs, cheese, egg and pepper. Form small balls from the resulting mass and roll them in bread crumbs. Heat the olive oil in a large skillet and sauté the croquettes over medium heat on both sides until golden brown, about 5 minutes. Ready-made croquettes can be sprinkled with grated Parmesan if desired.
Step 2
Mushroom croquettes with herbs
Rinse the mushrooms thoroughly. Heat the oil in a skillet and sauté the mushrooms over medium heat for about 15 minutes. Then remove the pan from the heat and add a little salt to the mushrooms. Dry them well and chop finely together with garlic and parsley. Add grated Parmesan, eggs and some ground black pepper. Mix everything together thoroughly. Form the cooked mass into walnut-sized balls and fry in a little oil on both sides until golden brown. Let the cooked croquettes dry slightly on paper towels. Serve hot.
Step 3
Croquettes with herbs
In a small bowl, combine Philadelphia cheese, grated Parmesan cheese, cooked rice, finely chopped garlic, herbs and spices. Mix everything well. Using a tablespoon, form balls from the resulting mass and place them briefly in the refrigerator to solidify. Then roll the balls in the sifted flour and fry in batches in a little butter. Place the finished croquettes on paper towels to remove excess fat and serve hot.
